Ice cream is undeniably delicious, and adding fresh cranberries only makes it better. This recipe will yield you a frozen treat as good as any you’ve had—it nails all the wonderful flavor, tanginess, creaminess, and texture of this irresistible dessert. The method is simple and straightforward, and grants you a bowl of tasty ice cream all made right at home.
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Things You’ll Need
1, 12 oz bag of cranberries
1/2 cup water
2 tbs fresh orange juice
1/2 cup + 2 tbs granulated sugar
zest of one small orange
¾ tsp vanilla extract
¼ tsp cinnamon
⅛ tsp ground cardamom
2 cups heavy cream
1, 14 oz can of condensed milk
pinch kosher salt
1, 9×5-inch loaf pan
Add the cranberries, water, orange juice, and sugar to a saucepan set over medium heat.
Cook the cranberries, stirring often, until they begin to pop and thicken, about 10 minutes. Remove from heat and mix in the orange zest, vanilla extract, cinnamon, and cardamom.
Transfer the cranberry sauce to a food processor or blender and blend until smooth. Transfer to a large bowl, cover with plastic wrap, and place in the refrigerator until cold.
If you prefer an ice cream without skins in it, simply pass the cranberry sauce through a fine mesh sieve before chilling.
Add the heavy cream to a large bowl, and whisk until stiff peaks form. Set aside.
Add the condensed milk to the cranberry puree and mix until combined. Add a small amount of the whipped cream to the condensed milk and gently fold together to lighten the mixture. Gently fold in the remaining whipped cream until just combined.
Pour the mixture into a loaf pan, or an equal-sized container, and cover tightly with plastic wrap. Place the ice cream into the freezer until solid, about 6 hours, but preferably overnight.
When covering the ice cream, make sure that a layer of the plastic wrap touches the ice cream. This help prevents ice crystals from forming.
Remove the ice cream from the freezer, and let sit at room temperature for a few minutes before serving. Once the ice cream has slightly softened, scoop and enjoy.